
Spiced Pavlova with Pumpkin Mousse
A delicious japanese dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
117 min
Serves
8
Rating
0.0 (0)
Ingredients
- 4 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon plus 1 teaspoon ground cinnamon
- divided
- 6 large egg whites
- room temperature
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar
- divided
- 2 large egg whites
- 1/2 cup granulated sugar
- 3/4 cup pumpkin purée
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- 1 1/2 cups pomegranate juice
- 1/4 cup granulated sugar
Instructions
- 1
Preheat oven to 275°F.
- 2
Line 2 rimmed baking sheets with parchment paper.
- 3
Whisk cornstarch and sea salt in a small bowl, breaking up any lumps.
- 4
Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
- 5
Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes.
- 6
You should see tracks from the whisk on the surface of the whites.
- 7
Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5–8 minutes total.
- 8
Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more.
- 9
Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips.
- 10
If it feels gritty, keep beating until dissolved.
- 11
Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula.
- 12
Sift spices over mixture with a fine-mesh strainer and fold in gently.
- 13
Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets.
- 14
Using the back of the spoon, make a small well in the center of each meringue.
- 15
Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.